Great British Menu ™
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Jerusalem Artichoke, Sage Chestnut
A plant based dish built around Jerusalem artichoke three ways: a clean white puree, braised candied artichokes (blanched to soften the skin, then braised in almond milk to keep all the heat in and cook evenly), and crisp vegetable crisps (potato crisps dyed with beetroot powder, spinach powder, and gold spray). Glossy sage chestnuts cooked in vegan butter, sherry and sugar, finished with a sage puree. A maple and sherry vinegar gastrique (equal parts maple and sherry) adds sweet sour contrast. Garnished with nasturtium, bronze fennel, borage and mustard frill.
Callum: "I've got a nice clean white Jerusalem artichoke soup puree. I have some crisps which I'm going to dye with beetroot powder, spinach powder, and gold spray."
Callum: "I am making a nice clean emulsion."
Callum: "Just a little bit of vegan butter, some sherry in there and a touch of sugar."
Callum (on the gastrique): "Just equal quantities of maple and sherry."
VETERAN ROUND: Sally Abbe — Score: 6/10
Sally Abbe: "I really loved the treasure chest, the smoke and the scroll. I really like the sweetness of that candied Jerusalem artichoke. The puree was also well seasoned and nice and smooth. The sage chestnuts for me just didn't bring enough to the plate. This dish needed more to it, more of a star. You could have even taken one of the Jerusalem artichokes and stuffed it so it had more of a focal point."
Sally Abbe: "We need you to turn up the energy. So excitement to the plate."
Peer comments at the pass:
Lawrence: "I probably would have said the Jerusalem artichoke would have needed a touch more seasoning. I'll probably give Callum an eight for that." Kristen: "I think I'd give him an eight, too." Marion: "I love the balance with the chestnut and the artichoke. It works very well. I'll go for an eight." Callum self-scored 7, suggesting a fruit element might have helped.
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